One of the things you may want to keep in mind, and I believe you alluded to it in another thread, is the minimum amount of dough a particular mixer can make. My needs are generally for small amounts of dough, most often a single dough ball sufficient to make a pizza up to 18", which I now make using a standard KitchenAid mixer on the low end of the price scale. It occasionally croaks and groans to the point where I have thought that the end was near and that I should make plans for a decent burial. More than once I have been tempted to replace that machine with a better, more efficient machine. It has never been a matter of cost. However, from what I could tell from the comments of our members, the better mixers, from the KitchenAid Pro series on up, and including several other brands, do not do particularly well with small amounts of dough. So, I have stayed with the status quo. The day will eventually come when my mixer goes on to the afterlife and I will have to make a decision. At this point, I think I would go with either another low end machine, even with its inefficiencies, or just use hand kneading.